Recipe by MARGOC
"Was rated delicious by my children, ages 6 - 11! Plus is an easy meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green bell pepper, chopped
red bell pepper, chopped
2 (10 ounce) packages
frozen corn kernels, thawed
1 1/2 cups
dry potato flakes
ground black pepper
ground cayenne pepper
shredded Cheddar cheese
YUUU-MMY! I had a slight "inspiration" while making this last night. Instead of cooking the green and red peppers along with the onions and carrots, I roasted them by slicing in half lengthwise and placing them in the pre-heated broiler for a few minutes on each side until charred. Then let the pieces cool a few minutes before chopping them up to add into the soup along with the water. I also eliminated the dry potato flakes and used a large Yukon Gold diced and cooked with the onions and carrots. And I added just a little extra of each seasoning listed. This was a knock-out soup and so easy to make! Thanks Margo!
This is good, but sort of bland.
This was great! I roasted red and yellow peppers, (didn't use green), used 4 carrots, added a can of green chilis, can of cream style corn, subsituted 1 can of fat-free evaporated milk instead of half-and-half to lighten it up. Didn't use the milk at all and felt like it was just the right consistency. Oh, I also forgot to add the cheese on top and didn't miss it. This was great the first day, even better the second.
I LOVE corn chowder, but have never made it.This is one great recipe!
After reviewing a number of other recipes and reader comments, I made a few changes.
I didn't have any peppers that day, so I substituted a slice celery rib, and I added a 14 oz can of creamed corn after softening the vegetables.
Instead of 3 c water, used 2 c water, 1 chicken broth + 3/4 cup skim milk powder. And reduced the potato flakes to 1 c. It was very good. Will make this again.
You probably don't need to change anything in the original recipe, but I think that the creamed corn helps and I would use whatever broth you have on hand for part of the water required.
I made this for the entire staff of the hotel I used to work for and everyone loved it. I made it again and froze it individual serving sizes. It is so flavorful.
This was really good. I refuse to eat potato flakes, so I added 3 finely diced yukon gold potatoes and some extra cheese and some flour to thicken it up. I also added some left over grilled chicken. Delicious!
I really liked this creamy soup. Just the right amount of ingredients and taste!
Great when fresh but doesn't freeze very well.
* Percent Daily Values are based on a 2,000 calorie diet.
Colorful Corn Chowder
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 192
** Calories from Fat: 76
A rich, creamy chowder with bacon and potato—just like granny used to make.
See how to make a delicious Creole-style chowder.
See how to make a low-fat chowder that’s creamy and full of flavor.